Pressure Cooker Classic Pot Roast Dinner is the epitome of a wonderful Sunday Night family meal, with very little effort.
Everybody loves a Pot Roast, but everybody doesn’t want to have to spend hours cooking the roast in the oven or on the stove.
Cooking in a Pressure Cooker is a real treat, as it tastes like it was cooked for hours, but it wasn’t. No more do you have to heat up your whole house because you have a pot roast in the oven. In the middle of summer, if you want a pot roast, have it! Your house will stay cool.
Type of Roast makes a difference. Lean cuts of meal like a Roast Prime Rib, London Broil Skirt Steak, etc., are not meant for the Pressure Cooker as they require a short cook time. Chuck Roast is a cheaper cut of meat. It is also a very tough cut meat and it needs a long and slow cook time in the oven in order to make it fork tender. Chuck Roast is perfect for the Pressure Cooker.
Make sure you cut out the connective tissue in the roast. Connective tissue takes longer to break down than the meat and you don’t want to have to cook your roast longer than necessary.
The onions and carrots are caramelized in the Pressure Cooker first and then added back in after the Chuck Roast has cooked. This will keep the integrity of the vegetables and also will add lots of extra flavor to the meal. The Onions and Carrots will have a delicious “roasted” taste. A touch of Three Crabs Brand Fish Sauce, adds nice Umami and really takes this Pressure Cooker Classic Pot Roast Dinner up a notch.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Electric Pepper Mill
- John Boos Maple Cutting Board with Groove
- Three Crabs Brand Fish Sauce
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Here is the handy printable recipe:
- 3-5 pound Chuck Roast
- 2 teaspoons Sea Salt or more
- 1 teaspoon Freshly Ground Black Pepper or more
- 2 - 3 Tablespoons Olive Oil
- 2 large Onions peeled and halved
- 8 large Carrots unpeeled and cut into big pieces
- 1 cup Red Wine/Cabernet optional
- 1 cup Beef Broth
- 1 TBL Three Crabs Brand Fish Sauce (or Worcestershire Sauce)
- 2-3 sprigs Fresh Rosemary
- 2-3 sprigs Fresh Thyme
Cut out connective tissues from roast. Generously salt and pepper the chuck roast. Cut the Onions in half and cut the Carrots into thirds.
Using the Sauté or Browning Button, heat the Pressure Cooker until hot and then add oil.
Add the halved Onions to the pot, browning them on both sides. Remove the Onions to a plate. Add the Carrots to the Pressure Cooker cooking pot and Sauté them until lightly browned, about 2 minutes. Remove the Carrots to the plate with the Onions for use later.
If needed, add a bit more Olive Oil to the Pressure Cooker cooking pot. Place the Chuck Roast in the cooking pot and sear it for about a minute on all sides until it is nice and brown. Remove the Chuck Roast to a plate.
Deglaze the cooking pot with the Red Wine, scraping the bottom with a whisk. Place the Chuck Roast back into the cooking pot and add the beef stock, Fish Sauce and then add the fresh Herbs into the liquid.
Lock on lid and close the Pressure Valve. Cook on High Pressure for 50 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
Open lid and add the reserved Onions and Carrots to the cooking pot with the Chuck Roast.
Lock on lid and close the Pressure Valve. Cook on High Pressure for 3 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
For larger roasts, add an additional 10 minutes.